Nashman -- here's a list of provencal specialties that I received as part of my course work at the ESCF-Ferrandi. I've noted some explanations just in case. Have a great trip! Soups ------- Aigo-boulido - garlic soup bound with egg yolks and served with sliced bread Aigo sau d'iou - bouillabaisse with potatoes au pistou - pesto a la poutine - puree of anchovies and sardines au fielas - congre eel mussels and of course, Bouillabaisse Fish and Shellfish --------------------- Bourride de Sete - Bouillabaisse without saffron and with white fish only, served in two courses Sartagnano - macedoine of small fish cooked in olive oil and finished with vinegar Esquinade de Toulon - crabs stuffed with mussels and crabmeat, sprinkled with grated cheese fried squid Octopus sauteed with garlic Estafinado a la Nicoise - ragout of salt cod seasoned with tomatoes, onions, garlic, and herbs Aioli Tuna en chartreuse stuffed cockles Sea bream with sea urchin cream Hors d'Oeuvres ------------------- tuna and tomato Pissaladiere - sort of pizza (no cheese or tom. sauce!) with onions, black olives, anchovies Pan-bagna - sandwich with anchovies, capers, tomatoes, onions, hard-boiled eggs, and olives flavored purees Poutine Tapenade - puree of olives, capers, and anchovies Anchoyade - anchovy puree with garlic, typically eaten warm with crudites Pissalat - anchovy puree flavored with thyme, bay leaf, and cloves Poutargue Limacons - snails Meat ----- Daube de boeuf a la Provencale Gigot d'agneau a l'Avignonnaise Pieds et paquets de Marseille - lamb tripe stuffed with ham and veal tripe, cooked with lamb's feet Gayette - a kind of crepinette or flat pate wrapped in caul fat, made with pork liver Sou-fassum Tian d'agneau a la Nicoise Veg and Pasta ----------------- stuffed zucchini blossoms Farcis nicois - small stuffed vegetables Tourte de blettes Tians provencaux Papetons d'aubergine d'Avignon - eggplant puree bound with eggs, poached in a tian mold Panisse - flat cake made of chick peas or corn, rolled in grated cheese and fried (can be sweet) Gnocchis, raviolis, canneloni Ratatouille Cheese -------- mainly highly ripened goat and ewe's milk cheeses such as: banon, brousses some macerated cheeses: cachat, picodon Pastry and Confiseries -------------------------- Calissons d'Aix - made from pate d'amande Bugnes d'Arles - cute little doughnuts anything pine nut! Fougasses - flat, flavored bread (ex. black olives, lardons, anchovies) Echaudes de Draguignan - small crunchy flat cake, cooked in water and dried in the oven candied fruit from Apt, Digne, Valreas, and Grasse Berlingot de Carpentras - your basic hard candy Nougat de Montelimar Nougatine